JP7437183B2 - A method for producing a laver-like Molokheiya processed food and a Molokheiya processed food produced by the method - Google Patents
A method for producing a laver-like Molokheiya processed food and a Molokheiya processed food produced by the method Download PDFInfo
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- JP7437183B2 JP7437183B2 JP2020028147A JP2020028147A JP7437183B2 JP 7437183 B2 JP7437183 B2 JP 7437183B2 JP 2020028147 A JP2020028147 A JP 2020028147A JP 2020028147 A JP2020028147 A JP 2020028147A JP 7437183 B2 JP7437183 B2 JP 7437183B2
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- molokheiya
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- 238000000034 method Methods 0.000 title claims description 15
- 235000021067 refined food Nutrition 0.000 title claims description 9
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims 1
- 238000003892 spreading Methods 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 241000209094 Oryza Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 241000196222 Codium fragile Species 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920001777 Tupperware Polymers 0.000 description 1
- 239000002274 desiccant Substances 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
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Description
本発明は、板海苔状モロヘイヤの加工食品及びその製造方法に関する。 TECHNICAL FIELD The present invention relates to a processed food of laver-like molokheiya and a method for producing the same.
従来のモロヘイヤは、味噌汁の具やおひたしにして食べられていた。 Traditionally, moroheiya was eaten as an ingredient in miso soup or as a side dish.
通常のモロヘイヤ調理方法は面倒で手間がかかる上、独特の粘りや癖があるため、一般的に敬遠される場合が多く、栄養価が高く優れた商品であるにも関わらず、現在のところ日常的に食するという傾向にない。また、調理の方法もその活用法もわかりにくいという欠点があった。 The usual cooking method of Molokheiya is troublesome and time-consuming, and has a unique stickiness and habit, so it is generally avoided. I don't tend to eat anything. Another drawback was that it was difficult to understand the cooking methods and how to use them.
上記課題を解決するために、本発明の板海苔状モロヘイヤ加工食品の製造方法は、モロヘイヤ生葉の柔らかい茎と葉を洗って茹でる工程と、茹でたモロヘイヤ生葉を粒が残らないようにペースト状にする工程と、ペースト状のモロヘイヤに少量の塩を加えてとろ火で煮る工程と、ディンプル加工のホットプレートの上で伸ばして所定の大きさにカットする工程と、最後に熱を加えてプレスする工程からなることを特徴とする。 In order to solve the above-mentioned problems, the method for producing a sheet laver-like Molokheiya processed food of the present invention includes a step of washing and boiling the soft stems and leaves of Molokheiya fresh leaves, and a process of boiling the boiled Molokheiya leaves into a paste so that no grains remain. The process of adding a small amount of salt to the paste-like molokheiya and boiling it over low heat, the process of rolling it out on a dimpled hot plate and cutting it into the desired size, and the final process of applying heat and pressing. It is characterized by consisting of.
モロヘイヤの粘りは、板海苔状もの（以下「モロヘイヤ板のり」という。）を作るのに強力な繋ぎになり、ペースト状にする際に粒が残らないよう、より細かいペースト状にすると味と口当たりが違ってくる。 The stickiness of Molokheiya is a strong bond when making a sheet of seaweed-like material (hereinafter referred to as "Morokheiya Nori").When making it into a paste, it is better to make it into a finer paste so that no grains remain. will be different.
モロヘイヤ板のりが美味しいのは、シンプルに塩で味付けを行い、ディンプル加工のホットプレートで熱することによってモロヘイヤの持つ癖（味がない、臭い等）を解消できる。モロヘイヤをペースト状にしたものをもう一度加熱することによって、より濃い緑色になり、味も良くなり、乾燥剤無しでもタッパウェアに入れて置けば半年程は湿気ない。 What makes Molokheiya board seaweed so delicious is that by simply seasoning it with salt and heating it on a dimpled hot plate, you can get rid of Molokheiya's quirks (tasteless, smelly, etc.). By heating the molokheiya paste again, it becomes a darker green color and tastes better, and if you store it in Tupperware without a desiccant, it will stay dry for about six months.
モロヘイヤ加工食品の製造方法について以下に説明する。モロヘイヤ生葉の柔らかい茎と葉１００ｇを洗い鍋に入れ、１００℃の湯で１分茹でザルに受け、水で少し冷やし、約３ｃｍほどの長さに切った物を、家庭用ミキサー又はフードプロセッサに入れる。 The method for producing Morokheiya processed food will be explained below. Put 100g of the soft stems and leaves of Molokheiya fresh leaves into a washed pot, boil for 1 minute in 100℃ water, drain in a colander, cool slightly with water, cut into pieces about 3cm long, and add to a home blender or food processor. put in.
次に、水を１００ｍｌ入れ、粒が残らないよう、よりペースト状にする。更に鍋に入れ、トロ火で５分煮て岩塩小さじ１杯（２ｇ）入れ混ぜる。独特の臭いや癖の強さを解消するために、ディンプル加工のホットプレートを１００℃にして熱し、ペースト状にしたモロヘイヤを２～３回に分けて流し入れ、刷毛で手早く伸ばし、８０％乾いたら少し浮き上がるので裏返して、ホットプレートのスイッチを切る。表面を良くするため、半紙に挟みアイロンでプレスする。 Next, add 100ml of water and make it more paste-like so that no grains remain. Put it in a pot and simmer for 5 minutes, then add 1 teaspoon (2 g) of rock salt and mix. In order to eliminate the unique odor and strong habit, heat a dimpled hot plate to 100℃, pour in the paste-like molokheiya in 2 to 3 portions, spread it quickly with a brush, and when it is 80% dry. It will rise a little, so turn it over and turn off the hot plate. To improve the surface, sandwich it between paper sheets and press with an iron.
このような方法で製造すると、モロヘイヤ生葉１００ｇでモロヘイヤ板のり縦４８ｃｍ横２８ｃｍの物が２枚でき、重さ１７ｇの物が出来た。本方法で調理したモロヘイヤ板のりをカットした残りを手揉みしてフレーク状にし、御飯のふりかけにしたり、料理の仕上げやトッピングにしたりすることもできる。 When manufactured using this method, two Morokheia boards measuring 48 cm in length and 28 cm in width were made using 100 g of fresh Morokheia leaves, and each weighed 17 g. The remainder of the Morokheiya nori prepared using this method can be hand-rolled into flakes and used as furikake over rice, or as a finishing touch or topping for dishes.
野菜でできているので多数の料理に合う。また、パウダー状にした物を水で溶かしハチミツを加えると、少し塩を効かせたグリーンティに似た飲料水になる。モロヘイヤ板のりに湯を注ぎスープにし、仕上げにフレーク状の物を浮かせるとモロヘイヤ１００％の野菜スープが出来る。 Since it is made from vegetables, it goes well with many dishes. Also, if you dissolve the powdered product in water and add honey, it becomes a drinking water similar to green tea with a touch of salt. You can make a 100% Molokheiya vegetable soup by pouring hot water onto a Molokheiya board and adding flakes to top it off.
この方法で作ったモロヘイヤの加工食品を材料や作り方を隠して試食してもらったところ、２０人中２０人がおいしいと答えた。緑黄色野菜が嫌いな人でも美味しいと答えた人が多かった。モロヘイヤ独特の臭いは無く、青海苔かお茶と答えた人が多かった。 When we asked people to try Molokheiya's processed food made using this method, with the ingredients and method hidden, 20 out of 20 people said it was delicious. Even people who don't like green and yellow vegetables found it delicious. There was no distinctive smell of Molokheiya, and many people said it was green seaweed or tea.
市場に出ているモロヘイヤは、各産地でたくさん生産されているが、敢えて好む人も少なく、他の野菜より傷みが早く、各スーパーでは半分近く処分することが有るとの事。
そこで緑黄色野菜が嫌いな人でも手軽に美味しく食せる物として、モロヘイヤ板のり、ふりかけ、パウダーの作り方を考えた。
Molokheiya on the market is produced in large quantities in each region, but few people actually like it, and it spoils more quickly than other vegetables, so supermarkets sometimes throw away nearly half of it.
So, I came up with a way to make molokheiya nori, furikake, and powder so that even people who don't like green and yellow vegetables can eat them easily and deliciously.
梅雨時に作るのは避けたほうが良い。何故なら、最終工程でプレスしてもすぐに湿気る。
しかしながらモロヘイヤ生葉が柔らかい時なので茹でたものを冷凍保存しておくと良い。
It is best to avoid making it during the rainy season. This is because even if it is pressed in the final process, it quickly becomes damp.
However, since fresh Molokheiya leaves are still soft, it is best to boil them and freeze them.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003018975A (en) | 2001-07-09 | 2003-01-21 | Somax:Kk | Method of producing molokheiya powder and molokheiya tea |
| JP2012231754A (en) | 2011-05-06 | 2012-11-29 | Chizuko Tsukamoto | Health food, and processed food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH04190770A (en) * | 1990-11-26 | 1992-07-09 | Umeken:Kk | Preparation of instant vegetable soup |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003018975A (en) | 2001-07-09 | 2003-01-21 | Somax:Kk | Method of producing molokheiya powder and molokheiya tea |
| JP2012231754A (en) | 2011-05-06 | 2012-11-29 | Chizuko Tsukamoto | Health food, and processed food |
Non-Patent Citations (1)
| Title |
|---|
| ブログ「料理と趣味の部屋」に掲載された２０１８年 ９月 ８日の記事「自家製保存食［モロヘイヤパウダー作り］アメリカ在住の娘に送りました＾＾」，２０１８年，［オンライン］，［検索日:2023.03.07］, URL：https://al17.exblog.jp/28639532/ |
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